Liu TT, Tseng YW, Yang TS Food chemistry, 2016 ABSTRACT: Aldehydes or ketones can react with amino compounds to form Schiff base adducts, which have been widely studied and shown to exhibit antimicrobial, antioxidant or antiviral activity. Salicylaldehyde (SA) and cinnamaldehyde (CA) are components of plant essential oils. γ-Aminobutyric acid (GA) is an important substance… Read more »
Antioxidant properties of coriander essential oil and linalool and their potential to control Campylobacter spp
Duarte A, Luís A, Oleastro M, Domingues FC Food Control, 2016 ABSTRACT: Foodborne diseases remain common around the world with Campylobacteriosis being the most commonly reported zoonosis in the European Union in 2013. Campylobacter jejuni and Campylobacter coli are the main species associated with human illness. Furthermore, Campylobacter can develop biofilms which is becoming a major… Read more »
Effect of thyme/cumin essential oils and butylated hydroxyl anisole/butylated hydroxyl toluene on physicochemical properties and oxidative/microbial stability of chicken patties
Sariçoban C, Yilmaz MT
Poultry Science, 2014
Antimicrobial activity of essential oil components against potential food spoilage microorganisms
Klein G, Rüben C, Upmann M
Current Microbiology, 2013
Antifungal activity of rosemary essential oil against foodstuffs fungi
Dragoni I, Vallone L
Italian Journal of Food and Safety, 2009
Antimicrobial activity of essential oils and five terpenoid compounds against Campylobacter jejuni in pure and mixed culture experiments
Kurekci C, Padmanabha J, Bishop-Hurley SL, Hassan E, Al Jassim RA, McSweeney CS
International Journal of Food Microbiology, 2013
Antioxidant and antibacterial activity of essential oil and extracts of bay laurel Laurus nobilis Linnaeus (Lauraceae) from Portugal
Ramos C, Teixeira B, Batista I, Matos O, Serrano C, Neng NR, Nogueira JM, Nunes ML, Marques A
Natural Product Research: Formerly Natural Product Letters, 2012